This list is the result of going through tasting notes on thousands of vintage champagnes (champagnes between 1950-1979).

What I did was filter out all those notes that seemed to match my specific tastes when it comes to aged champagne. How did I do this? Well, I looked for specific descriptors such as nutty, honeyed, languid, creamy, exotic, caramel-y. All attributes that I most prize in a old champagne.

These are the houses that returned the most desirable champagnes (based on the heavy use of the above descriptors in the notes)...